“Found the recipe in a William Sonoma magazine and sounds good. I haven't tried it yet and have never made risotto but want to try this. Sounds creamy with lots of flavor. If you try it before me, let me know.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
  2. Using immersion blender, blend until smooth. Set fine herbes puree aside.
  3. In pan over medium heat, saute pancetta 8 minutes.
  4. Using slotted spoon, transfer to small bowl.
  5. Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
  6. Cook onion 7 minutes.
  7. Add leeks, saute, 15-17 minutes.
  8. Add garlic; cook 30 seconds.
  9. Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.
  10. Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
  11. When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
  12. Stir in butter, cheese and fine herbes puree.
  13. Season with salt and pepper.

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